|by Robert Carrier|
A selection of 150 recipes from Robert Carrier's television series, covering a wide range of cookery techniques and kitchen skills.
Results 1 - 10 of 21 for borden fudge
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For chocolate crunch crust, melt butter and chocolate chips in heavy sauce pan over low heat. Remove from heat; gently stir in cereal until ...
Make a German ... fill holes with Borden's Eagle Brand ... with hot hot fudge; let soak ... Whip and crushed Heath bars. Refrigerate until ready to eat.
Bake cake in ... of butterscotch caramel fudge topping on top ... Refrigerate. When cool, spread with Cool Whip and top with crushed Heath bars (about 3).
In a double boiler, melt all ingredients. Stir well until blended. Place in pan with wax paper or saran wrap. Refrigerate 3 hours. Chopped nuts may ...
Bake 2 cups of cake batter in a 13 x 9 inch pan at 350 degrees for 15 minutes. Melt 1/2 stick butter on low with caramel. Pour in milk. Mix well. ...
In heavy saucepan, ... hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
In top of double boiler over simmering water, melt the above until smooth, stirring often. Then cook without stirring for 30 minutes over hot water. ...
In heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. Cook and stir rapidly until very thick and bubbly, 5-8 ...
In a double ... milk. Mix together then add walnuts. Pour into battered pan (small). Let harden and cut. Very fast and very good fudge. Anyone can make it!
Melt chocolate chips in top of double boiler. Add Eagle Brand milk and stirring constantly until well mixed. Stir in pecan halves (as many as ...
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